Made by chef Timothy Goddard, from Six Senses Ziggy Bay.
- 6 tablespoons unsalted butter
- 2 bay leaves
- 2 (4-pound) whole Koffer, cleaned, with head and tail intact
- 2 ribs celery, halved crosswise
- 2 Spanish onions, peeled and thinly sliced
- 2 large cloves garlic, peeled and chopped, plus 4 cloves whole garlic, peeled
- 1/4 cup olive oil
- 1/2 cup coarsely chopped fresh cilantro
- 1 cup dry white wine
- 1 small tomato, sliced
- Juice of 2 lemons
- Juice of 10 Key limes or small thin-skinned limes, plus 4 limes cut into quarters for serving
- Special equipment: 1 (12- by 18-inch or larger) roasting pan
- Preheat the oven to 200°C
- In a large sauté pan over moderate heat, warm the oil.
- Add the onions and sauté, stirring occasionally, until softened, about 5 minutes.
- Add the chopped garlic and sauté, stirring occasionally, for 1 minute.
- Add 3/4 cup wine and the bay leaves and bring to a simmer.
- Continue simmering until the onions are tender and the wine is slightly reduced, about 3 minutes.
- Whisk in the butter then remove the pan from the heat and whisk in the lemon juice.
- Arrange the Koffer, side by side, in a 12- by 18-inch or larger roasting pan.
- Stuff the cavity of each fish with about 1/4 cup of the onion mixture, along with the whole garlic, tomato slices, and celery.
- Season to taste with salt and pepper.
- Spoon the remaining onion mixture over the fish then pour half the lime juice on and around the fish and add 2 cups of water to the pan.
- Wrap the pan snugly with foil and roast for 25 minutes.Remove the foil and continue roasting until the fish is cooked through, 20 to 25 minutes longer.
- Remove any onion from the top of the fish then carefully transfer the fish to a large serving platter (do not discard the onion or juices remaining in the pan).
- Drizzle the remaining lime juice over the fish and cover loosely with foil to keep warm.Scrape the onion and juices from the roasting pan into a medium saucepan.
- Add the remaining 1/4 cup white wine and 1/4 cup water, and bring to a simmer.Continue simmering until slightly reduced, then pour through a fine-mesh strainer. (koffer can be substituted for bream)